Here is the recipe:
Basil Chicken Prep Time: 15 minutesTotal Time: 50 minutes
Ingredients
8 basil leaves ( I just used some already chopped up basil from the spice section)
2 tablespoons chicken broth, fat-free, low-sodium
1 garlic clove
1 teaspoon olive oil, extra virgin
1/8 teaspoon thyme, ground
1/8 teaspoon black pepper
1/8 teaspoon salt
5 ounces chicken breasts, boneless/skinless, raw
1 potato, medium, baked
1 tomato, medium
2 olives, black
2 cups tossed green salad
2 tablespoons fat-free salad dressing, favorite flavor
PreparationSpray a shallow baking dish with non-stick cooking spray. In a food processor or blender, combine the basil leaves (washed), chicken stock, garlic clove, olive oil, thyme, pepper and salt, and process until pureed. Place the chicken in the baking dish and rub both sides with 1/2 of the basil mixture; set aside. Preheat oven to 425°F. Wash potato and cut into wedges. Place the potato wedges in a medium saucepan and cover with cold water. Cover the pan and bring to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes. Drain the potatoes. Wash the tomato and cut into wedges. Arrange the potato and tomato wedges around the chicken breast and spoon remaining basil mixture over the vegetables. Chop the olives and sprinkle over the chicken and vegetables. Bake for 20 to 25 minutes, or until chicken is no longer pink inside and potatoes are tender. Serve baked chicken and vegetables with a tossed salad made with washed greens, your favorite vegetables and your favorite fat-free salad dressing.